Baked Trout with Vegetables and Caper Sauce

Preheat the oven to 200°C (approximately 400°F).

For the trout and vegetables: Rinse the trout, pat dry, and season with salt and pepper inside and out. Peel the potatoes and cut into bite-sized pieces. Rinse the vegetables. Cut the zucchini lengthwise into thin slices and remove the seeds. Cut the bell peppers into wedges. Press the garlic and mix with the vegetables. Divide vegetable mixture between 4 pieces of parchment paper and spread out. Season with salt and pepper. Rinse the lemons in hot water, pat dry and cut into thin slices. Rinse the herbs and shake dry. Put the lemon and herbs inside the fish. Place fish on top of the vegetables and drizzle with oil. Add the tomatoes, fold the parchment paper over the trout and seal.

Place packets on a baking sheet and cook for 25–30 minutes in preheated oven.

Meanwhile, for the sauce, peel and finely chop the shallot. Mix with the capers, chopped parsley, 8 tablespoons oil, lemon juice and vinegar. Season with salt and pepper.